Ingredients
- • 24 corn tortillas
- • 1 1/4 pounds cooked, shredded chicken breast (about 3 packed cups)
- • 1 quart canola or vegetable oil, as needed for frying
- • Optional toppings
- • 1 medium white onion, chopped
- • 1 bunch fresh cilantro, chopped
- • 1 head iceberg lettuce, shredded
- • 1 1/2 cups crema Mexicana or sour cream
- • 1 (10-ounce) package queso fresco, crumbled
- • 1 1/2 cups store-bought or homemade salsa or hot sauce
Directions
- 1
Heat the tortillas:
- 2
Wrap the tortillas in a clean dish towel and place them in the microwave to steam, making them pliable. Use medium to high heat for increments of 30 seconds until they are just warmed through. Do not overheat, or they will be too fragile to use.
- 3
Stack of Tortillas for Taquitos de Pollo (Chicken Taquitos)
- 4
Fill the tortillas:
- 5
Place 2 dinner plates on the counter. One is a work surface, and the other is for the rolled taquitos.
- 6
Using a dinner plate as a work surface, place a warmed tortilla in the center and add about 2 tablespoons of shredded chicken towards the right of the center in an even line. Do not overfill. Roll up tightly without splitting the tortilla.
- 7
Either place the taquito seam-side down on the plate or secure the tortilla by threading a toothpick through the seam of the taquito like pinning a diaper. Repeat with the remaining tortillas and chicken.
- 8
If not frying right away, cover with a damp kitchen towel and place in the fridge.
- 9
Row of Chicken on a Tortilla for Taquitos de Pollo Recipe
- 10
Four Rolled Taquitos de Pollo with a Toothpick
- 11
Fry the taquitos:
- 12
Add 1/2 inch of canola oil to a 12-inch cast iron frying pan over medium heat. Use an instant-read thermometer to check the temperature—it should be 350°F. Line a baking sheet or platter with paper towels.
- 13
Once the oil is hot, place 5 to 6 taquitos seam-side down in the frying pan with tongs so you don't burn your fingers. Make sure not to crowd the pan or the taquitos will not get golden brown.
- 14
Once you see the edges turning golden, about 3 to 4 minutes per side, turn over with tongs and fry until the other side is cooked to the same color.
- 15
Remove from the pan with tongs and place on the baking sheet or platter to drain. Add more oil to bring it back up to 1/2 inch up the pan and let the oil come to temperature in between batches, if needed. Repeat with the remaining taquitos.
- 16
If you are frying a bunch, place the finished taquitos on a cookie sheet in the oven at 325°F to keep warm until serving.
- 17
Taquitos de Pollo Frying in a Cast Iron Skillet Filled with Oil
- 18
Taquitos de Pollo Frying in a Cast Iron Skillet Filled with Oil (Taquitos Flipped)
- 19
Fried Chicken Taquitos on a Paper Towel Lined Baking Pan
- 20
Serve with toppings:
- 21
Remove the toothpicks. Add toppings like chopped onion, cilantro, lettuce, crema, crumbled queso fresco, and salsa. Serve hot.
- 22
Extra taquitos (without toppings) can be stored in a zip-top freezer bag in the freezer for up to 4 months or in an airtight container in the fridge for 2 days.
- 23
While you can eat them cold out of the fridge—and I have—they reheat nicely on a cookie sheet in the oven at 400°F for about 5 minutes or until you can see the surface sizzle. If pulling them from the freezer, reduce the temperature to 350°F and increase the time to 10 to 15 minutes.